Cooking Directions:

In a small bowl, soak tomatoes in boiling water to cover until very soft, about 30 minutes. Drain well, cut into strips, and set aside.

Sprinkle chicken with white pepper; dust with flour and shake off excess.

Heat 1 tablespoon of the oil in a wide nonstick frying pan over medium-high heat. Add chicken, about half at a time, and cook, lifting and turning often, until lightly browned, about 4 to 5 minutes. Remove from pan with a slotted spoon and set aside.

When all chicken has been cooked, heat remaining 1 1/2 tablespoons oil in pan. Add onion, mushrooms, ginger, and thyme; cook stirring often, until onion is soft and mushroom are lightly browned, about 10 to 12 minutes.

Meanwhile, stir cornstarch mixture and sugar into yogurt and set aside. Also, in a 5 to 6-quart pan, cook noodles in about 3-quarts boiling water until al dente (firm to the bite), about 7 to 9 minutes; or cook according to package directions. Drain, then arrange around edge of a deep platter; keep warm.

Stir garlic into mushroom mixture and cook for 1 minute. Then stir in broth, wine and sherry; bring to a boil, stirring. Add tomatoes, chicken and yogurt mixture; bring to a boil. Boil, uncovered, stirring often, until sauce is thickened. Spoon chicken mixture into center of platter and sprinkle with parsley.